It shall be this one's duty to offer recipes and menus. These will be easy to follow, and tested to be good enough that a slave would allow his Master to serve it to Master's Guests and reflect only the best of his Master.
For far worse than Master's anger is Master's disappointment.

Saturday, September 30, 2017

Here
is a nice blend of the flavors from barbecue to a bit Oriental. It
only uses a slight bit of sauce and a touch of fruit. Here we used
“pork steaks” found everywhere in the mid-west. Any pork about
this size and an inch thick will work.

On
this last day of September this makes a great way to bid a fond
farewell to the summer barbecue. A nice balanced meal for your table.

Ingredients

1.5
lbs Pork Steaks (two) sliced whole pork butt

salt
and fresh ground pepper, to taste

4
tbs barbecue sauce, divided

1
small can (8oz) pineapple chunks, drained

½
tablespoon extra virgin olive oil

½
cup green pepper, cut into tiny pieces

a
rice mix of your choosing

Frozen
green vegetable

Instructions

Line
a pan with foil, place in a rack and spray.

Cut
up the green pepper.

Season
pork steaks with salt and pepper. Make slits into the band of fat so
it does not “cup”.

Spread
1 tbs of barbecue sauce on each piece of meat.

Arrange
meat on rack sauce side down and rub another tbs sauce on other side.

Sprinkle
with chopped green pepper and drained pineapple chunks.

NOTE
how little sauce this takes to cook. You can always add more when
serving, but to cook, just use a touch.

Cover
with plastic wrap and place fridge for 30
– 45 minutes.

When
ready to cook, Pre heat the oven to 250
degrees.
(this is low and slow)

Place
in oven for about 60
minutes
or until a thermometer reads 145°.This
is the safe internal temperature for cooked pork.

With
a slotted spoon, remove the pineapple & green peppers to a bowl.

Turn
the oven to broil,
Make
sure meat is 4
– 6 inches away
from heat. This will give you nice dark patches on the meat.

However
please be careful and watch closely.

Remove
from oven to a platter and top with reserved pineapple and green
pepper.Serve
with a rice dish and green vegetable.

Friday, September 29, 2017

Here
is a great chicken dish that could have come from an Five star
restaurant. Baked with a blend of mustard and fruit that will fill
your home with an aroma to make anyone hungry!

During
the second half of the 20th century one man held unknown
power to control the lives of ordinary citizens and the highest
elected officials in the country. Learn some things about J. Edgar
Hoover in the short article that follows.

What You'll
Need:

½
teaspoon salt + ½ teaspoon black pepper

4-6
chicken thighs

2
tablespoons mustard

2
tablespoons brown sugar, divided

1
tablespoon cornstarch

1
(16-ounce) can whole
berry cranberry
sauce (upside down label)

1 can pineapple chunks
in syrup

1 orange
sliced

What To Do:

Preheat
oven to 375
degrees F. Line a
roasting pan with foil and spray it. Evenly sprinkle salt and pepper
over chicken.

In
a small bowl, combine mustard
and 1 tablespoon of the brown
sugar.

Rub
mixture over chicken then place chicken in pan meaty skin side down;
cover
with aluminum foil.

Bake
30 minutes.

Meanwhile,
in a bowl, drain the pineapple chunk syrup. Mix in the cornstarch
and brown sugar.

Stir
in the whole berry cranberry sauce and the pineapple chunks. Mix
well.

Uncover chicken and flip
the pieces over, skin side up. Pour cranberry mixture over it;
arrange with orange slices and return to oven and bake, uncovered,
30 to 35 additional minutes,
or until juices run clear. Place chicken on a serving platter and
garnish with the fruit and sauce.

Note:

Any leftovers make a
great special fruity chicken salad. Just cut the chicken into
chunks and toss with Plain Greek style yogurt.

Serve
with a side of green vegetables.What
a healthy delicious meal for your Master

Hoover’s
chief aide and lifelong special “friend” was Clyde
Tolson.
Hoover and Tolson worked closely together during the day, ate all
their meals together in the evening, were seen socializing in
nightclubs, and took vacations together. When Hoover died in 1971,
Tolson inherited Hoover’s estate, and accepted the flag that draped
Hoover’s coffin. Tolson’s grave is just a few discrete yards away
from Hoover’s in Congressional Cemetery.

It
is rumored that Hoover enjoyed putting on a dress &
make-up but no proof remains.

If
these things raise alarm bells on your “gaydar” remember that
these two masterminded the largest “pervert witch hunt” in
history.

In
1951, then-FBI Director J.
Edgar Hoover ordered his agents to undertake the mission: Identify
every gay and suspected gay working for the federal government.Only Hoover didn’t
describe his targets as gays. He called them “sex deviates.”

“Each
supervisor will be held personally
responsible
to underline in green pencil the names of individuals … who are
alleged to be sex deviates,” the FBI director wrote in a June 20,
1951, memo to more than 40 of the bureau’s top officials.

The
Hoover memos effectively launched one of the FBI’s most
extraordinary, and least known, programs: a massive effort to
secretly collect the names of thousands of gay and lesbian Americans.

Supervisors
were to send the names of each of the suspected gays — in some
cases, anonymously (or by “blind memorandum,” the memo states) —
to the federal agencies that employed them so they could be fired.

By
1960,
the FBI had open,
“subversive” files on some 432,000
Americans, occupying nearly 100
cubic feet
in FBI headquarters.

All
filed under
“Sex Perverts in Government Service.”

Field
agents were instructed to dig into police records, individual
complainants or “any
other source”
— and file them at FBI headquarters with “the name of the
alleged sex deviate as well as any other alleged deviates with whom
he associated,” Hoover wrote in another 1951 memo. Hoover’s
“sex deviates” program continued for years and had serious
consequences to tens of thousands of federal workers. The FBI
recruited informants to spy on the first gay activist groups in the
1950s
and 60s. The
bureau also expanded its efforts to collect and disseminate the names
of gays beyond
those
employed in the U.S. government.

Hoover
built his FBI files into an intimidating weapon, bullying government
officials and critics and destroying careers. The files covered
nearly everybody — often replete with unconfirmed gossip about
private sex lives and radical ties.In
public, Hoover waged a vendetta against homosexuals and kept
"confidential and secret" files on the sex lives of
congressmen and presidents. But privately, according to some
biographers, he had numerous trysts with men, including a lifelong
affair with Tolson.

Dissociation
-- denying homosexuality, but displaying sexual behavior -- is "not
uncommon," according to Dr. Jack Drescher, a New York City
psychiatrist.

"We
confuse sexual orientation with sexual identity," said Drescher.
"Some men do not publicly identify as gay, regardless of their
sexual behavior."

The
Centers for Disease Control and Prevention (CDC) tracks a group that
is labeled "men who have sex with men."

Roy
Cohn, the lawyer who served as chief counsel to Sen. Joseph
McCarthy denied he was gay, despite an attraction to men.

Cohn,
who died of AIDS in 1986, was a friend of Hoover, and is rumored to
have attended sex parties together in New York in the 1950s.

Most
of our knowledge of the FBIs efforts were finally released by freedom
of information act lawsuits in 1985 and 2013.

Thursday, September 28, 2017

Please. Never start to cook with a
sink full of dirty dishes! It shows no
respect for the
person you are cooking for, no respect for the food, and no respect for your own
cooking abilities.

Now,
some people may be able to walk into a messy kitchen and just
get cooking, but I don't know of any. The thought of having to deal
with a sink full of dishes before even filling a pot with water fills
me with dread.

The number one reason people
don't want to cook, even experienced chefs, is a sink full of dishes.
For that matter slave hates to play “dish drainer jenga”. Please
dry and put them away.

You like discipline? Post
these orders to remind yourself.

1.
Clear the sink every night before bed, and every morning
before work. Empty it out, give it a spray and if stainless steel –
wipe it dry! That way the sinks will greet you in the morning with a
smile shining back at you.

2.
When making coffee in the morning, wipe everything down and
clear everything else away.

The
importance of this was reinforced with slave when finally, after four
years, management replaced the wavy, horrible counters in my kitchen.

The
hunky installer complemented me. “Considering you are a bachelor
who cooks every night, this is amazingly clean & neat. “Do you
have a house keeper?”

Blush
– giggle, I offered to help him with his tool. ;-)

The
truth is I feel more productive and relaxed when everything is in its
place. The counters were cleared; The bareness, the order, the
organized work space is invigorating.

Yes,
this does impress any guests as well as Master, but deep inside it
will impress you!

After
a long day, it can be hard to work up the energy to fix dinner, even
for those of us who love to cook. Clutter and unfinished tasks, are
extra barriers you have to climb. By doing just a little upkeep, each
task becomes a joy of service.

Tuesday, September 26, 2017

This
casserole is based on a traditional beef stroganoff. The original
recipe goes back nearly 150 years. Strips of beef mixed with
mushroom, onion, and a sour cream sauce. Usually served over rice or
noodles. Here we present a version for the oven that is truly unique.

Various
explanations are given for the name, presumably derived from the
Russian Count Pavel Stroganov.

Enjoy
this tasty mix of beef, mushrooms and noodles. Sprinkle with some
parsley and impress your guests. As always, remind yourself that YES
you can cook with the best of them.

Ingredients:

8
oz

Uncooked
Medium Egg Noodles

1
lb

Lean
Beef

1
cup

Panko
Bread Crumbs

½
cup

Parmesan
Cheese

2
cups

Button
Mushrooms, sliced

2

Garlic
Cloves

1
pkg

Onion
soup Mix

¼
tsp

Pepper

2½
cup

Beef
broth – low sodium

12
oz

Low
fat Cream Cheese

½
tsp

Nutmeg

1
med.

Yellow
onion

===========================

Good
meat is expensive today. Here is a way to make a cheap cut of beef
taste like it cost a lot more!

Rinse
and pat dry the piece (here used a piece of sirloin). Measure how
thick it is. (1.5 inches)

Pat
kosher salt all over the top to form a solid crust. Cover with
plastic wrap.

Now
leave it on the counter according to how thick, for 1 hour per every
inch- This piece will be 1 and a half hours.

When
time is up rinse the salt off well and pat dry with paper towels.

Cook
according to directions. The salt will have broken down some of the
tough connective tissues in the meat leaving it very tender. No it
does NOT make it salty, but if you are worried, just use a bit less
salt in the cooking then you normally would. Salt can be added but
not removed.

Directions:Preheat
your oven to 375 degrees. Spray a 3-quart casserole pan with
nonstick cooking spray. Cook the egg noodles according to the
packaging instructions and drain.

While
that is cooking: cut up the meat into small 2 inch strips.

Roll
each in cornstarch.Cut
up the onion, mince the garlic and rinse and cut the mushrooms.

In
a large pan over medium high heat brown the beef (about 8
minutes). Mix
the soup mix and garlic into the cream cheese. Fill measuring cup
with 1 cup beef broth and 1 cup water.Add
the onions and mushrooms to the skillet, Stir and cook for another 7
minutes. Add the cream cheese mix and broth and stir well.

Let
the mix sit over the heat until the sour cream is melted and begins
to bubble. When this thickens, pour over the noodles and spoon into
baking dish. Mix
the panko breadcrumbs and Parmesan cheese. Sprinkle over the top.

Bake
for 30-45 minutes. Until the cheese on the top starts to
bubble and turn brown.

Saturday, September 23, 2017

Brunch
is a special even for my Master. It is never to be missed. Here is a
special easy recipe to brighten up this tasty start to a Sunday. Now
if you have never tried this type of sausage from Johnsonville you
are in for a real treat. However any type of bratwurst will work or
for that matter even regular hot dogs!

A unique and stylish
presentation with the taste of corndogs & onions to go with your
brunch eggs. For mimosas, you are on your own.

Ingredients:

1 pkg “Bedder with
Cheddar” sausages

1 large onion

1 small pkg corn muffin
mix

1 egg

1/3 cup milk

1 cup whole kernel corn,
(well drained)

Directions:

Slice the onion in thin
slices

and cut up into pieces.

Heat skillet with oil over
medium heat. Add onions and stir. You want to caramelize them. Stir
often until they start to turn brown.

While that is cooking
pre-heat oven according to directions on box, 400
degrees. Spray a muffin pan and set aside.

When onions are brown,
remove to a paper towel to drain.

Make a cut lengthwise in
the sausage from the end to about ¼ the way down. Then make two
cuts each on these “sides”. When cooking, these will start to
curl outward.

Hand
mix the corn muffin mix according to package directions. It should be
slightly lumpy. Stir in the corn until mixed in but do not Over-mix.
Let sit for about 4-5
minutes.

Fill each cup in the
muffin pan about 2/3 full.

With a spoon, evenly
distribute the caramelized onions around each muffin cup